Currant cheesecake

Ingredients for 1 servings:

• 200 g flour
• 1 tsp, leveled baking powder
• 75 g sugar
• 1 packet of vanilla sugar
• 150 g margarine or butter
• 1 pack of ready-made mix (cheesecake aid)
• 4 egg whites
• 750 g quark
• 150 g sugar
• 4 egg yolks
• 1 pack of lemon(s) – peel
• 250 ml milk
• 500 g currants, fresh (cleaned) or frozen
• 50 g almonds, peeled, sliced

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For the dough, mix the flour and baking powder and sift it into a mixing bowl. Add 75g of sugar, vanilla sugar and margarine or butter. Using a hand mixer fitted with a dough hook, mix thoroughly, first on the lowest speed and then on the highest speed. Crumble the dough into fine crumbs and spread it into a greased drip tray, pressing down lightly. Top/bottom heat: approx. 180°C (preheated) Fan oven: approx. 160°C (not preheated) Gas mark 3 (preheated) Baking time: approx. 15 minutes Now prepare the cheesecake mix with cheesecake improver, egg whites, 150g sugar, quark, egg yolk, lemon zest and milk according to the package instructions. Spread half of the cheesecake mix onto the pre-baked base. Distribute the currants on top and spread with the remaining cheesecake mix. Sprinkle with almonds. Top/bottom heat: about 180°C (preheated) Fan oven: about 160°C (not preheated) Gas mark: about 2-3 (preheated) Baking time: 40 – 50 minutes